Recent content by Smokster

I visited Costco recently and for the first time in years they had brisket in stock.  They do seem harder to find here in Canada and since I hit gold, I picked up a few for good measure. My SI3 was in hibernation for some time and I had the urge to smoke a brisket, so out came my 'Pride and...

When I first saw Skelley's post about the Wolf Turds, I had to try then as they looked great.  Then I saw Gary's post about a simplified stuffed jalapeño and I liked the idea of incorporating the bacon into the stuffing, so I thought I would use this approach. The stuffing recipe reminded me of...

I'm smoking two racks of baby back ribs today in the #3 and I wanted to try a different approach this time.  I cleaned them up last night, added BBQ sauce as a binding agent (usually use mustard) and rubbed with Memphis Dust rub, wrapped and into the fridge for an overnight rest to 'get...

It's Jerky Time! I have been inspired by Brian from Michigan to make some Jerky with all his jerky and cured meat posts. Then I came across the jerky gun for use with ground meat and I had to try it. So to my local Bass Pro Shop I went. I picked up the LEM Jerky Cannon, seasoning and cure, and...

Hey Everyone, before purchasing my SI #3, I did a lot of online research and at that time there was very little information or videos on 'You Tube' for the 'Smokin It' brand or other videos using these great smokers.  There were more video posts for other competitor brands and as I search today...

I'm getting ready for the weekend and planning to smoke two (bone in) pork butts for pulled pork. Some will be for consuming now and the rest I will vacuum seal and into the freezer it goes for quick meals when needed. Each butt weighs 8 and 9 pounds respectively. This past weekend I smoked a...

Today I am trying my first attempt at smoking a full 13.5lb brisket (trimmed). I brined the brisket using the equalibrium brine method found on the forum.  Factoring the weight of the brisket, my estimates are as follows: 13.5lb x 454 grams = 6129 grams 2% salt - 6129 x 0.02 = 122 grams of salt...

Hi Guys, I would like to try smoking some beef back ribs this weekend however this is my first attempt at doing so.  Would you recommend smoking with the bone or boneless? Which would you prefer and why?  As well, what is the best approach to smoke beef ribs, what tempurature , do you use an...

Has anyone used the model #3 during the cold winter months?  If so, how has it performed?  Any noticeable difference in cook times or any other relevant feedback.  Posts from owners of other models are also welcome.

After numerous attempts at achieving fall-off-the-bone ribs, I finally got the desired results that I was aiming for.  I tried the 3-2-1 & 2-2-1 methods which worked fine, but I wasn't satisfied, until I tried Joe's method (thanks Joe) by leaving it in the smoker for the duration of the smoke...

I picked up some hamburgers from Costco to smoke and  I'm thinking of using 2-3 OZs of hickory wood, but not sure what temperature to set the smoker at (thinking 225) and what internal temperature of the meat to target before I pull them out.  I am looking to cook to a medium.  Alternatively...

Hi, I just picked up my model #3 with the jerky fan attachment and I am hoping that someone can share their marinade recipes which they have used for beef jerky.  I have about 8 pounds of sliced beef and prefer something on the sweet side with a bit of spice. As well, at what tempurature do...

Hi Everyone, I'm new to the forum and just picked up my Model #3 last weekend from Steve and I couldn't wait to get home to start 'Smokin It'. My first attempt consisted of smoking 8 racks of side ribs for my son's birthday which I did on Saturday.  I tried the 3-2-1 method by setting my...